Toffee Coffee Cookies Recipe

Toffee Coffee Cookies Recipe
Toffee Coffee Cookies Recipe photo by Taste of Home
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Toffee Coffee Cookies Recipe

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My favorite ice cream flavor features coffee and toffee flavors, so I thought, why not pack that same great taste into a cookie? The toffee bits are a happy surprise. —Joanne Wright, Niles, Michigan
MAKES:
52 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min./batch
MAKES:
52 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min./batch

Ingredients

  • 3 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 ounces semisweet chocolate, melted
  • 1 teaspoon vanilla extract
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate English toffee bits
  • 1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips

Directions

Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water.
In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, melted chocolate, vanilla and coffee mixture. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 16-18 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 4 dozen.
Originally published as Toffee Coffee Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p29

Nutritional Facts

1 cookie: 130 calories, 7g fat (3g saturated fat), 16mg cholesterol, 82mg sodium, 17g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 3 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 ounces semisweet chocolate, melted
  • 1 teaspoon vanilla extract
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate English toffee bits
  • 1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips
  1. Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water.
  2. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, melted chocolate, vanilla and coffee mixture. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips.
  3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 16-18 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 4 dozen.
Originally published as Toffee Coffee Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p29

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